## Directions
1. **Preheat Oven** to 375°F (190°C).
2. **Cook the Pasta Shells** according to package instructions. Drain and set aside.
3. **Brown the Meat**: In a large skillet, cook ground beef and onion over medium heat until meat is browned and onion is soft. Drain excess grease.
4. **Season the Filling**: Stir in taco seasoning and water. Simmer until the mixture thickens (about 5 minutes). Remove from heat. Stir in ¾ cup cheddar cheese, and optional beans or corn if using.
5. **Fill the Shells**: Spread a layer of salsa in the bottom of a 9×13″ baking dish. Stuff each pasta shell with the taco mixture and place them in the dish.
6. **Top and Bake**: Spoon additional salsa over the shells and sprinkle with the remaining cheddar and Monterey Jack cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5–10 minutes, or until cheese is bubbly.
7. **Serve and Customize**: Top with your favorite taco garnishes and serve hot.
## Tips & Variations
* **Spice it Up**: Add diced jalapeños or use spicy taco seasoning.
* **Make it Vegetarian**: Use a meatless ground or black bean filling.
* **Freeze for Later**: Assemble the dish, cover tightly, and freeze before baking.
## Final Thoughts
**Taco Stuffed Pasta Shells** are a fresh take on two beloved meals that’s sure to shake up your dinner routine. Whether you’re feeding picky eaters or looking to impress guests with a playful twist, this recipe checks all the boxes: cheesy, hearty, and bursting with flavor. Once you try it, taco night might never be the same again!
—
Would you like a printable version or nutrition info included with this article?
ADVERTISEMENT
